Nutrition Facts
Serving Size: 100g
Calories1946
Total Fat53.0g
Saturated Fat0.0g
Total Carbs0.0g
Fiber0.0g
Sugars0.0g
Protein0.0g
Macro Breakdown
Health Scores (0-10)
6.4
Metabolic
0.0
Inflammation
5.2
Hormonal
5.0
Gut Health
10.0
Skin Health
1.4
Brain Health
10.0
Bone Health
5.0
Sleep
5.0
Exercise
5.0
Longevity
5.2
Detox
5.2
Immunity
5.0
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.0
Electrolyte
5.0
Methylation
🧬 How Vegetable oil-butter spread, reduced calorie Affects Your Health
Thyroid 1% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Skin Health
vitamin e + vitamin a. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Inflammation
vitamin e. Omega-3 EPA/DHA → resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .
Heart-Healthy Fats
53g fat, mostly unsaturated. Supports hormone production and vitamin absorption.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1946.0 kJ | — |
| Total Fat | 53.0 g | 68% DV |
| Cholesterol | 54.0 mg | 18% DV |
| Sodium | 581.0 mg | 25% DV |
| Calcium | 6.0 mg | — |
| Iron | 0.0 mg | — |
| Phosphorus | 10.0 mg | 1% DV |
| Potassium | 6.0 mg | — |
| Zinc | 0.0 mg | — |
| Folate | 1.0 µg | — |
| Vitamin A | 819.0 µg | 91% DV |
| Vitamin E | 9.2 mg | 61% DV |
| Vitamin K | 61.1 µg | 51% DV |
| Selenium | 0.5 µg | 1% DV |
Compare Vegetable oil-butter spread, reduced calorie With...
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399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
🔗 Related Guides: 🏥 Chronic Inflammation 🫀 Gut Health
Frequently Asked Questions
Does Vegetable oil-butter spread, reduced calorie contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).